What is Aquafaba?
How to make aquafaba for cocktails
So you’re looking to make some cocktails, but realised that you need to make Aquafaba, well look no further as we give you the simple recipe below.
There are two options, either make it from the liquid that you find in tins of chickpeas or produce this from dry chickpeas (this takes longer, but can be a better way to do it).
The Quick Way
The easiest and fastest way is to simply use the drained liquid from a tin of chickpeas, this means you’ve instantly got the Aquafaba ready to use in your cocktails! The only downside of this is that it can sometimes have a metallic taste to it from the tin.
Use 3 x Tablespoons of Aquafaba for each egg/egg white that a recipe has.
The Longer Way
- 200g of dried chickpeas
- 700ml of water
- If you want to speed things up, soak the chickpeas overnight, this will mean cooking is a lot faster
- If the liquid is too thin, you can simmer it for longer to reduce it